Grilled Chicken Breast San Antonio |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Chicken with BBQ spice, BBQ sauce and smoked Gouda cheese rests on a bed of red onion cilantro coleslaw. Recipe adapted from Pilgrim's Chefs. Note: BBQ spice mixes may be purchased or homemade, see Turtle Creek Mansion Barbecue Spice Mix or . Ingredients:
4 boneless skinnless chicken breast halves (seasoned with bbq spice purchased or homemade ) |
6 tablespoons sweet baby ray's barbecue sauce |
4 smoked gouda cheese, sliced (about 3/4 oz ea) |
12 ounces red onions, scented cilantro slaw (recipe below) |
12 ounces shredded cabbage |
2 tablespoons red onions, minced |
3 tablespoons green peppers, small dice |
1/2 cup fresh cilantro, chopped |
1/3 cup sugar, granulated |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
1/2 teaspoon dry mustard |
1/3 cup cider vinegar |
1/2 teaspoon tabasco sauce |
1/4 cup plus 1 tablespoon canola oil |
Directions:
1. Brush each chicken breast with oil (both sides) then season with BBQ spice (BBQ Spice is in the spice section of the grocery store or may be homemade).
2. Over a pre-heated, cleaned and oiled grill, cook the chicken breasts to a golden brown on one side then turn over and cook for about 2 minutes.
3. Brush the cooked side with the BBQ Sauce and cook for 2 minutes then brush again with BBQ Sauce and place a slice of cheese on each sauced chicken breast.
4. Grill the chicken breast until the internal temperature reaches 165° F and the cheese is melted.
5. To Make Red Onion Scented Cilantro Slaw: In a stainless or glass bowl combine all the vegetables and toss to blend well.
6. Combine and blend the ingredients except for the oil for the dressing in a separate bowl and allow marinating for 15 minutes then whisk in the oil.
7. Combine the dressing and vegetables and toss to blend well. Adjust the salt and pepper.
8. Refrigerate until needed.
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